Omelette curry recipe

Recipe for Indian Masala Omelette Curry. An easy and quick Indian supper in minutes is chunks of masala omelette soaked in a hot and spicy onion-tomato sauce and cleaned up with paratha or some jeera rice. This egg curry is a must-try if you love eggs as much as I do and are always willing to try new egg recipes. The omelette curry isn’t exactly a novel recipe, but it is unquestionably excellent.

The omelette-making process was the only part of the dish that I initially found challenging. The batter thickened because I added onions and chillies to it. The second batch was cooked by flipping the omelette over in a different pan because the previous batch was uncooked within. I believe this little trick has enabled me to prepare this meal to perfection.

For hot steamed rice or paratha, a straightforward, tasty egg omelette curry prepared Bengali style is the ideal side dish. This egg curry dish uses egg omelettes instead of other egg curry recipes.

Ingredients for Omelette curry

Curry making

2 Medium boiled potatoes (cut cubes)
3 tablespoon Mustard Oil
1 teaspoon Cumin Seeds
2 Dry Bay Leaves
2 Dry Red Chillies
2 Green cardamoms (elaichi)
3 Cloves
2″ cinnamon
2 Medium size Onions (Finely Sliced)
1medium size Tomato
1 teaspoon Ginger garlic paste
1 teaspoon turmeric powder
3 teaspoon Kashmiri Red Chilli Powder
1teaspoon coriander powder
1teaspoon cumin powder
1/4 teaspoon Garam masala
2 Green chilli slit
Salt as needed
Water as needed
1teaspoon sugar (optional)

Omelette making

4 Eggs
1 medium size Onion (Finely Chopped)
2 Green Chilli (Finely Chopped)
Oil as needed
Salt as needed

Instructions For Omelette curry

3 tablespoons of mustard oil are heated in a skillet until it reaches the smoking stage. Add 2 dried red chillies, 2 dried bay leaves, 3 cloves, 2 cardamoms, 2″ of cinnamon, and 1 teaspoon of cumin seeds while it is seething. Add 2 medium onions, thinly sliced, after that.
Onions should be tender and light golden brown after being fried over low heat. Including 1 teaspoon of ginger and garlic paste for two minutes.
Add one tablespoon of Kashmiri red chilli powder, one teaspoon each of cumin, coriander, and turmeric powder, and one teaspoon of each. For a few minutes, cook.
Cook over a medium flame while adding about 1/4 cup of water.
It should thicken and start to release oil from the pan’s sides after less than five minutes.
Add one medium tomato that has been cut fine now. Till the tomatoes are soft, simmer the dish over low heat.
Add two medium potatoes that have been boiled, peeled, and chopped after that. Salt to taste.
Cook the gravy for 5 minutes while adding around 2 cups of water.
Add two slit-cut green chillies as the gravy starts to boil.
After that, add 1 teaspoon of sugar (optionally) and keep the gravy simmering.
The gravy should begin to boil in approximately 4–5 minutes.
In the meantime, preheat a small omelette pan. Break open the eggs and combine them in a bowl with 1/2 cup finely chopped onions and 1 finely chopped green chilli. Beat the eggs until they are foamy and light in colour.
Pour into the hot pan while adding oil in spots.
Cook until golden brown on both sides, then turn off the heat. I created four omelettes.
The omelettes should be cut into equal-sized sections (quarter size). Avoid cutting them too thin.
Add the sliced omelette pieces and turn them over in the gravy to cover both sides. In case the gravy is too thick, add more water.
As you stir it gently, add the garam masala powder.
Cooking undercover for 4-5 minutes will bring the gravy to a boil. Reduce heat.

Serve heated right away with roti or steamed rice.

Notes

The best way to eat omelette curry is hot or warm, with hot steamed rice, roti, or phulka. It is preferable to enjoy the omelette the same day and not to store it in the refrigerator because it is cooked in a thin curry.
Adapt the spices to your tastes.